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Crispy Ground Turkey Tostadas
Crispy Ground Turkey Tostadas
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Prep Time:
30 minutes
Cook Time:
29 minutes
Total Time:
59 minutes
Crispy turkey tostadas infused with taco spices, poblano, chayote, pickled red onions, and lime crema - a flavor-packed medley!
Ingredients:
  • 1 red onion, halved and thinly sliced
  • 0.25 cup Mexican crema
  • 2 limes
  • 2 tablespoons vegetable oil, divided
  • 1 chayote - peeled, halved, seeded, and diced into 1/2-inch pieces
  • 1 poblano pepper - seeds and white ribs removed, diced into 1/2-inch pieces
  • 6 (6 inch) flour tortillas
  • 6 sprigs cilantro, minced, divided
  • 0.5 teaspoon onion powder
  • 1.25 pounds ground turkey
  • 0.25 cup water
  • 3 tablespoons taco seasoning mix
  • 1 teaspoon chili powder
  • 1 cup guacamole
  • 0.5 cup shredded Cheddar cheese
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C).
  • Separate red onion slices and crema into small bowls. Zest limes into a separate bowl. Halve limes and squeeze juice into another bowl.
  • Mix 1 teaspoon lime juice into the crema. Combine the rest of the lime juice with red onions, add 1/4 teaspoon salt, and allow it to pickle at room temperature for at least 20 minutes.
  • In a skillet over medium heat, sauté chayote and poblano pepper in oil, stirring constantly, until they are golden and tender, for approximately 10 minutes.
  • Drizzle both sides of the tortillas with cooking spray, then lay them flat on a large baking sheet.
  • Bake in the oven until golden and crispy, about 8 to 10 minutes.
  • Mix in the lime zest, half of the chopped cilantro, onion powder, and 1/4 teaspoon of salt with the chayote-poblano mixture, then transfer it to a bowl.
  • In the same skillet, heat 1 tablespoon of oil over medium heat. Add ground turkey and cook until browned, stirring occasionally, for about 7 minutes. Mix in 1/4 cup of water, taco seasoning, and chili powder. Continue cooking until the water evaporates, approximately 4 minutes.
  • Generously layer guacamole on each crispy tortilla, then add the chayote-poblano mixture, ground turkey, pickled onions, lime crema, and finish with the remaining cilantro.

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